Tuesday, 17 September 2013

Spiced Parsnip and Coconut Tea Bread

This has to be one of the nicest cakes I have ever tasted, hence why there is only half a cake left to photograph.

150ml sunflower oil
100g soft light brown sugar
2 medium eggs, lightly beaten
75g golden syrup
175g wholemeal self-raising flour
1tsp ground cinnamon
1tsp ground nutmeg
1tsp bicarbonate of soda
200g grated parsnip
75g sultanas
25g desiccated coconut
1tbsp poppy seeds

For the topping
2tsp lime marmalade
200g low-fat soft cheese
30g sifted icing sugar
toasted desiccated coconut

1) Preheat the oven to 170 degrees C/325 degrees F/Gas 3.  Lightly oil and base line a 1-litre loaf tin.  In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until combined.  Mix in the flour, cinnamon, nutmeg, bicarbonate of soda, grated parsnip, sultanas, coconut and poppy seeds and pour into the prepared tin.
2) Bake in the oven for 1 hour 50 minutes (check to make sure the cake doesn't burn, if it browns too quickly cover with a piece of baking parchment) until risen and firm, but springy when lightly pressed.  Insert a skewer through the centre if you are not sure.  If it comes out clean, the loaf is ready.  Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
3) While the cake is cooling, make the topping.  Warm the marmalade in a microwave or small saucepan until melted.  Beat it into the soft cheese with the icing sugar.  Place in the fridge to firm up, and when cold, spread over the cooled cake.  For a final touch, scatter some toasted coconut over the top.


  1. Mmm not sure, would you compare it to a carrot cake?

    1. Yes I suppose so but this has more depth of flavour.